Peanut Butter Tart with Caramel-Peanut Glaze

Preparation

1. For crust:

   Step 1

   Blend first 3 ingredients in processor to combine. Add butter; using on/off turns, cut in until coarse meal forms. Add egg yolk, cream, and vanilla extract; process until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour and up to 1 day.

   Step 2

   Preheat oven to 350°F. Roll out dough on lightly floured surface to 11-inch round. Transfer dough to 9-inch fluted tart pan with removable bottom. Fold in overhang to form double-thick sides. Pierce dough all over with fork; freeze 15 minutes.

   Step 3

   Bake crust until golden brown, about 25 minutes. Transfer to rack and cool completely. (Can be made 1 day ahead. Store airtight at room temperature.)

2. For filling:

   Step 4

   Stir 1/3 cup brown sugar, 3 tablespoons cream, and butter in medium saucepan over medium heat until sugar dissolves. Cool completely.

   Step 5

   Using electric mixer, beat cream cheese, peanut butter, and vanilla in medium bowl until smooth. Stir in brown sugar mixture.

   Step 6

   Using electric mixer, beat remaining 2 tablespoons brown sugar and 1/4 cup cream in another medium bowl until peaks form. Fold into peanut butter mixture. Transfer to crust; smooth top with spatula. Chill until set, about 3 hours.

3. For caramel-peanut glaze:

   Step 7

   Stir brown sugar, butter, 1/4 cup water, 2 tablespoons cream, and corn syrup in heavy medium saucepan over medium heat until sugar dissolves. Increase heat to high and boil without stirring until candy thermometer registers 238°F, about 7 minutes. Remove from heat. Stir in remaining 2 tablespoons cream and peanuts. Cool just to lukewarm, about 15 minutes.

   Step 8

   Pour glaze atop filling, smoothing with spatula. Chill tart until set, about 30 minutes. (Can be made 1 day ahead. Keep chilled.) Cut into wedges and serve.